Take the fronds off of the fennel and chop lightly. Cut the fennel bulb in half, then into quarters, and into eights, with the core keeping the layers together. Toss the potatoes, fennel and garlic together with the olive oil and a little of the fennel fronds: the rest will be used for garnish later. Season with salt and pepper.

Rub the chicken with olive oil and salt it. Chop the lemon in two and stuff it inside the chicken, squeezing a little of their juice inside. Place the chicken in a large rotissoire with all the vegetables around it and cook in the oven for approximately 1 and a half hour.

After an hour, collect the fat from the bottom of the rotissoire. Add the hot stock to the chicken and vegetables and return to the oven. Cook for for the last 30 minutes.

Pour out most of the fat you have collected from the roasting chicken, until you are left with about 1 tablespoon. Make a beurre manié by mixing the fat with the flour. Once the chicken and vegetables are done, place onto a serving dish and put the rotissoire over high heat. Whisk the beurre manié into the boiling stock and let it thicken to gravy consistency. Serve the chicken and vegetables with the gravy and garnish with the leftover fennel fronds.

Serves 4. You can make the same recipe for 2 using chicken legs and half the other ingredients.